Crispy Corn Pakoda

Crispy Corn Pakoda

Crispy Corn Pakoda or Bhaji and tea is a perfect combination for breakfast or snack time.

If we talk about monsoon/rainy seasons then we always think about garam chai, Pakoda, bhajis, and many more.

Ginger Tea and Pakoda is a very beautiful combination in monsoon for most Indian families. This is a perfect snack in the monsoon seasons.

After a tiring day at work, sitting on the balcony with our friends or family, chatting and sharing stories about work, and munching into teatime snacks with some hot cup of chai/coffee; this is the best time of the day.

 It is made using fresh corn kernels, chickpea flour, corn flour, chopped onions, green chilies, coriander leaves, and some dry spices. It is crispy crunchy from the outside and soft from the inside.

It makes for a perfect accompaniment with tea or coffee and is very easy to make.

While premade snacks are always ready in my home, there is a different joy in relishing something hot, especially in Winters or Monsoons. And the snack that tops the list is Pakoda.

My mother and father both love coffee and pakoda combination and I and my younger sister prefer pakoda with chutney/ketchup.

There are many variations of pakoda that you can make, but today I will show you how to make crispy Corn Pakoda.

You are not in a hurry and don’t have to get ready to rush anywhere, it’s just your relaxing time with your favorite snacks and a cup of tea or coffee.     

These are made with grated corn, boiled potatoes, chopped onions, green chilies, and a blend of spices. They are very crisp and crunchy on the outside and soft, warm, melt-in-the-mouth on the inside. So,

whenever you have cravings for Pakoda in Monson do make this crispy pakoda and I assure you that you won’t stop at just two or three.

You are not in a hurry and don’t have to get ready to rush anywhere, it’s just your relaxing time with your favorite snacks and a cup of tea or coffee.  

It is a delicious Pakora or fritters made using fresh corn which is soft from inside and crispy from outside.

To make this pakoda, corn kernels are the main ingredient for this recipe which is mixed with boil potatoes, chopped coriander, chopped onions, green chilies, chopped onions, besan, rice flour, salt, lemon juice, ginger, and some corn flour in case you need. 

Besides corn kernels, you can even add other veggies like grated carrots, chopped capsicum if you choose. What is important is the gram flour that binds everything together.

This mixture is then fried in hot oil until crispy from the outside, you can also make like an aloo Tikki or cutlet Just like any Pakora, the ingredient that is very essential is gram flour or besan, apart from corn being the star ingredient.

And by adding some grated carrots, chopped onions, chopped capsicum, ginger paste, coriander leaves, lemon juice, green chili, bread crumbs, and some dry spices.

So here is the easy recipe of how to make crispy and crunchy corn pakoras or corn bhaji in easy steps.

Ingredients
2 cup fresh corn kernels
2-3 Boiled potatoes
1 chopped onions
2 tbsp Fresh coriander (Chopped)
2-3 tsp Green chili (Chopped)
1/4 cup Besan/Gram flour
2 tbsp Rice flour
Salt (To taste)
2 tsp Lemon juice
1 tsp Ginger (Grated)
Oil (For frying)
2 tsp Chaat masala

 

Steps how to make corn pakoda

1.First peel off all the corns and shift in a blender jar.

2.Blend corn for 1-2 times not more than that.

3.Then add some 2-3 boiled potatoes to it.

4.Add some chopped onions, green chilies, coriander leaves, lemon juice to it.

5.After that add all dry spices like salt, red chili, amchur masala or chaat masala, a pinch of turmeric powder, cumin powder, black pepper powder.

6.The batter should be easily droppable. If by chance you have added more water in the batter, add some more besan or corn flour to thicken it, but avoid the use of water in it.

7.Add some sweet corn in it for good texture.

8.Combine all the mixture to make a pakoda or bhaji.

9.Make a round shaped ball and put it in oil.

10.Fry the pakoda on medium heat. If the heat is too high, they will not get cooked from the center.

11.Remove the pakoras on a tissue lined plate.

12.You can serve these pakoda’s with tangy coriander mint chutney or ketchup.

A glass of tea or coffee to sip along will take these to the next level.

Instructions


1.  Pulse the corn kernels in a grinder just once to break them into small pieces.
2. Do not over grind.
3. Mix corn kernels, 2-3 boil potatoes, chopped onions, coriander, chopped green chili, besan, rice flour, salt, lemon juice, and ginger in a bowl.
4. Then add some dry spices to it.
5. Avoid the use of water in it for binding.
6. Add 1-2 tablespoon corn flour in case you need it.
7. Heat oil in a pan.
8. Once the oil is hot, drop small portions of the batter in the hot oil and fry on medium-low heat until the pakoras are crispy and browned.
9. Remove the pakoras on a tissue lined plate.
10. Serve hot pakoras with coriander chutney/ Tomato Ketchup.

Tips
If you make a paste of corn while grinding it, It should be coarsely ground.
Add grated cheese in the batter and make corn cheese pakoda.
Don’t use water for making the dough.
The batter should be easily droppable. If by chance you have added more water to the batter, add some more besan or rice flour to thicken it.
If rice flour is not available, you can add some corn flour to the batter.
Fry the pakora on medium heat. If the heat is too high, they will not get cooked from the center.
You can add some coarsely mashed boiled potatoes to the batter and make aloo corn pakora.
You can also add finely chopped onion, green chilies, chopped curry leaves, and red chili powder to the batter.

3 thoughts on “Crispy Corn Pakoda”

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